Chocolate Pecan Brownies
- SERVES: 16
- PREP: 10 minutes
- TOTAL TIME: 35 minutes
Fast, rich, and easy.
This recipe gives you lickety-split brownies with a bowl you will definitely want to lickety-lick. Lots of melted chocolate, plus cocoa and pecans—what could be bad here? Just don’t overbake! Fudgy is the goal.
- 2
sticks (1 cup) unsalted butter, plus more for buttering the pan
- 2
cups semisweet chocolate chips or chopped chocolate
- 1½
cups sugar
- 1
tablespoon vanilla extract
- 1
tablespoon instant espresso powder, dissolved in 2 teaspoons water
- 1
teaspoon fine sea salt
- 4
eggs
- ¾
cup all-purpose flour
- ⅓
cup unsweetened cocoa powder
- ⅛
teaspoon baking powder
- ½
cup chopped toasted pecans
Confectioners’ sugar, for dusting
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Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.
